Make It Tonight - FineCooking · vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then

MENU for the Week of APRIL 8, 2019

monday Shrimp Tacos with

Spicy Cabbage Slaw

tuesday Roasted Cauliflower

and Goat Cheese Frittata

wednesday Watercress Salad with Steak, Sauteed Shallots and Stilton

thursday BLT Pasta with Gremolata

friday Smoked Turkey Reubens

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Monday : Shrimp Tacos with Spicy Cabbage Slaw

Tuesday : Roasted Cauliflower and Goat Cheese Frittata

Wednesday : Watercress Salad with Steak, Sauteed Shallots and Stilton

Thursday : BLT Pasta with Gremolata

Friday : Smoked Turkey Reubens

S H O P P I N G L I S T

FRESH PRODUCE

2 medium lemons

3 limes

6 cups small watercress sprigs

14 oz. packaged classic coleslaw mix or 1 head green cabbage

2 pints cherry or grape tomatoes

3 lightly packed cups baby arugula (about 2½ oz.)

1 small head cauliflower

1 small red onion

4 large shallots

2 small cloves garlic

1 medium bunch fresh cilantro

1 small bunch fresh flat-leaf parsley leaves

1 small bunch fresh dill

MEAT AND DAIRY ITEMS

12- to 14-oz. strip steak or rib eye (1 inch thick)

12 thin slices smoked turkey

20 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.)

9 oz. slab or thick-sliced bacon

8 large eggs

8 thin slices Swiss cheese

6 oz. fresh goat cheese

2 oz. Stilton

4 Tbs. unsalted butter

OTHER GROCERIES

8 slices whole wheat bread

Eight 6- to 7-inch corn tortillas

9 oz. rigatoni or similar pasta

3 oil-packed sun-dried tomatoes

1 large kosher dill pickle

2 tsp. minced chipotles in adobo

½ tsp. Worcestershire sauce

PANTRY STAPLES

7 Tbs. extra-virgin olive oil

1/4 cup vegetable oil

1 cup mayonnaise

2 Tbs. distilled white vinegar

2 tsp. cider vinegar

2 Tbs. ketchup

½ tsp. whole-grain mustard

½ tsp. Dijon mustard

Fine sea salt

Kosher salt

Black peppercorns

Side-dish ingredients are not included in the shopping list.


mondayShrimp Tacos with Spicy Cabbage Slaw

Active/total time: 20 minutesServes 4

Packaged coleslaw mix saves prep time for this fresh-tasting taco. Buying peeled shrimp, if you can find them, would save a step, too.

1/2 cup mayonnaise

3 Tbs. plus 1 tsp. fresh lime juice

2 tsp. minced chipotles in adobo

10 oz. packaged classic coleslaw mix or thinly sliced green cabbage (about 5 cups)

1/2 cup chopped fresh cilantro

Eight 6- to 7-inch corn tortillas

1/4 cup vegetable oil

20 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.), peeled

Kosher salt

Lime wedges, for serving

In a medium bowl, mix the mayonnaise, 4 tsp. of the lime juice, and the chipotles in adobo. Stir in the coleslaw mix and cilantro.

Heat a heavy-duty 12-inch skillet over medium heat. One at a time, heat the tortillas, flipping once, until softened, about 30 seconds per side. Wrap in a clean dishtowel to keep warm.

Heat the oil in the skillet over medium heat until shimmering hot. Add the shrimp, season with salt, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat and drizzle with the remaining 2 Tbs. lime juice. Wrap the shrimp and slaw in the warm tortillas. Serve with lime wedges on the side.

—Kristine Kidd, Fine Cooking #120

nutrition information (per serving): Calories 630; Calories from Fat 360; Protein 32g; Carbohydrates 36g; Fat 41g; Saturated Fat 5g; Monounsaturated Fat 12g; Polyunsaturated Fat 19g; Sodium 760mg; Cholesterol 225mg; Fiber 4g


tuesdayRoasted Cauliflower and Goat Cheese Frittata

Active/total time: 35 minutesServes 4 to 6

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quick-pickled red onion add tons of flavor to this hearty frittata.

1 small red onion, halved and thinly sliced lengthwise

2 Tbs. white vinegar

Kosher salt

2 cups 1-inch cauliflower florets (about 1/2 small head)

2 Tbs. plus 2 tsp. extra-virgin olive oil

Freshly ground black pepper

8 large eggs

2 Tbs. chopped fresh dill

1/2 tsp. whole-grain mustard

2 Tbs. unsalted butter

6 oz. fresh goat cheese, crumbled (about 11/2 cups)

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and ½ tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, ½ tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition the rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, dill, mustard, ½ tsp. salt, and ½ tsp. pepper in a medium bowl.

Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3 minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, distributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

—Ronne Day, Fine Cooking #126

nutrition information (per serving): Calories 280; Calories from Fat 200; Protein 14g; Carbohydrates 7g; Fat 22g; Saturated Fat 10g; Monounsaturated Fat 9g; Polyunsaturated Fat 2g; Sodium 500g; Cho-lesterol 270mg; Fiber 1g

ON THE SIDE: CRUSTY BREAD

Serve a baguette or ciabatta loaf with the frittata.

Easy-release frittatasFor the best results in getting the finished frittata from the pan in one piece, choose a nonstick skillet.


wednesdayWatercress Salad with Steak, Sauteed Shallots and Stilton

Active/total time: 20 minutes Serves 4

This salad is heavier on greens than on steak, making it a light but filling meal.


1 Tbs. fresh lemon juice

1/2 tsp. Worcestershire sauce

1/2 tsp. Dijon mustard

Kosher salt

12- to 14-oz. strip steak or rib eye (1 inch thick)

Freshly ground black pepper

4 large shallots, sliced 1/4 inch thick (about 11/2 cups)

6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces

2 oz. Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with ½ tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

—Susie Middleton, Fine Cooking #96 nutrition information (per serving): Calories 260; Calories from Fat 170; Protein 18g; Carbohydrates 4g; Fat 19g; Saturated Fat 6g; Monounsaturated Fat 10g; Polyunsaturated Fat 1.5g; Sodium 420mg; Cholesterol 45mg; Fiber 0g


thursdayBLT Pasta with Gremolata


Crisp bacon. Juicy tomatoes. Peppery arugula. Delicious and adaptable, this basic idea can work with what you have on hand: spinach and fettuccine, say, instead of arugula and rigatoni.

1 cup loosely packed fresh flat-leaf parsley leaves

2 small cloves garlic, 1 whole peeled and 1 minced

1 medium lemon

Fine sea salt and freshly ground black pepper

9 oz. slab or thick-sliced bacon, cut into 1/2-inch-wide lardons

9 oz. rigatoni or similar pasta

3 lightly packed cups baby arugula (about 21/2 oz.)


2 pints cherry or grape tomatoes (yellow, orange, and red), halved or quartered (about 20 oz.)

Finely chop the parsley. Scrape the parsley into a pile on a cutting board. Using a handheld rasp-style grater, grate the small garlic clove and then the zest of the lemon over the parsley. (Put the lemon aside for later; you’ll need a few squeezes of the juice when you serve the pasta.) Finely chop together the parsley, garlic, and lemon zest. Scrape the mixture into a small bowl, add a pinch of salt and a few grinds of pepper, and stir to mix. Set the gremolata aside.

Bring a large pot of well-salted water to a boil. Meanwhile, place the bacon in a large cast-iron or nonstick skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour the bacon fat into a small bowl and set aside. Return the skillet to the burner; do not wipe it out.

Cook the pasta for 1 minute less than package directions for al dente. Reserve 1 cup of the cooking water, drain, and then immediately rinse the pasta under cool water. Set aside.

Divide the arugula evenly among four serving dishes.

Heat 2 Tbs. of the bacon fat and the oil in the skillet over medium-high heat. Add the tomatoes, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, scraping the pan to loosen the browned bits, until the tomatoes are almost tender, about 5 minutes. Stir in one-third of the cooked bacon and the minced garlic. Add the pasta and ½ cup of the cooking water. Stir gently but thoroughly to combine everything in the skillet, adding more cooking water if needed. Remove from the heat.

Spoon equal portions of the pasta over the arugula on each plate and gently fold together. Add a generous pinch of the gremolata and a squeeze of lemon juice. Top with the remaining bacon. Serve with the remaining gremolata.

—Kimberly Masibay, Fine Cooking #152 nutrition information (per serving): Calories 480; Calories from Fat 190; Protein 19g; Carbohydrates 55g; Fat 21g; Saturated Fat 6g; Monounsaturated Fat 10g; Polyunsaturated Fat 3g; Sodium 760mg; Cholesterol 30mg; Fiber 5g


fridaySmoked Turkey Reubens


In this update on the classic, smoked turkey stands in for corned beef, while a fresh slaw and sun-dried tomato mayo take the place of sauerkraut and Thousand Island dressing.

4 oz. green cabbage, thinly sliced (about 2 cups; or substitute coleslaw mix)

3/4 cup julienned kosher dill pickle (from 1 large)

2 tsp. cider vinegar

Kosher salt

1/2 cup mayonnaise

3 oil-packed sun-dried tomatoes

2 Tbs. ketchup

8 slices whole wheat bread

12 thin slices smoked turkey

8 thin slices Swiss cheese

2 Tbs. unsalted butter, softened

In a medium bowl, toss the cabbage and pickles with the vinegar and ½ tsp. salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes. Meanwhile, pulse the mayonnaise, sun-dried tomatoes, and ketchup in a food processor until the tomatoes are finely chopped.

Squeeze the cabbage mixture to remove any excess liquid and return to the bowl. Toss the cabbage with 2 Tbs. of the mayonnaise.

Spread the remaining mayonnaise on one side of each slice of the bread. Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices. Spread the outsides of the sandwiches with the butter.

Heat a large grill pan, skillet, or stovetop griddle over medium-low heat. Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes. Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more. Cut the sandwiches in half and serve.

—Tony Rosenfeld, Fine Cooking #97

nutrition information (per serving): Calories 660; Calories from Fat 420; Protein 30g; Carbohydrates 33g; Fat 46g; Saturated Fat 17g; Monounsaturated Fat 12g; Polyunsaturated Fat 13g; Sodium 1370mg; Cholesterol 90mg; Fiber 5g

ON THE SIDE: GREEN SALAD WITH SUN-DRIED TOMATO VINAIGRETTE

If you have more sun-dried tomatoes than you need for the sandwiches, put some in a blender with a little minced shallot or onion and some sherry vinegar. Pulse to combine. With the blender running, pour some olive oil, plus some of the oil from the jar of sun-dried tomatoes, in a slow steady stream through the feed hole in the blender’s lid. Season with salt and pepper. Serve over a simple mixed green salad. (Extra dressing will keep in the fridge for several weeks).

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Make It Tonight - FineCooking · vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then